|Bread flour||1 1⁄2 Pound, sifted (750 Gram)|
|Yeast||1⁄4 Ounce (7 Gram)|
|Castor sugar||1 Teaspoon|
|Chilled butter||1⁄2 Ounce (15 Gram)|
|Warm water||3⁄4 Pint (450 Milliliter)|
1. Combine the flour, yeast, salt and sugar in the bowl of a food mixer. Rub in the butter. Add the water and with the mixer set to low work the ingredients until they just come together. Increase speed to high and knead dough for 8-10 minutes until smooth and elastic.
2. Shape dough into a ball and put in an oiled bowl, cover with a tea towel and leave to rise in a warm place for 1 hour until doubled.
3. On a lightly floured surface, knock back the dough, shape into an oval and press, seam side down in an oiled 1 kg (2 lb) loaf tin. Cover with oiled clingfilm and leave to rise for 30 minutes more until dough reaches the top of the tin.
4. Bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 15 minutes. Reduce oven to 200°C (400°F), Gas Mark 6, and bake for 15 minutes more until risen and hollow sounding when tapped underneath. Cool on a rack.